Comparison of fermentation properties in raw and boiled legumes after simulated digestion

Comparison of fermentation properties in raw and boiled legumes after simulated digestion

This study compared the fermentation properties of selected raw and boiled legumes after simulated digestion. Raw and boiled; mung bean, two cowpea cultivars (Waruni and Dhawala), horse gram, and chickpea were subjected to simulated digestion and fermentation using swine gastric and intestinal juice...

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Veröffentlicht in:Ceylon journal of science 2020-12, Vol.49 (4), p.403-408
Hauptverfasser: Wimalaweera, U., Deen, A., Visvanathan, R., Sewwandi, S. M., Wickramanayake, S., Wickramarachchi, D., Marikkar, N., Ratnayake, I., Jayawardana, B. C., Liyanage, R.
Format: Artikel
Sprache:eng
Schlagworte:
legumes, digestion, fermentation, boiled, raw, prebiotic
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Zusammenfassung:This study compared the fermentation properties of selected raw and boiled legumes after simulated digestion. Raw and boiled; mung bean, two cowpea cultivars (Waruni and Dhawala), horse gram, and chickpea were subjected to simulated digestion and fermentation using swine gastric and intestinal juices and cecal bacteria. Simulated digestion significantly (p
ISSN:2513-2814
2513-230X
DOI:10.4038/cjs.v49i4.7820